Flavor shakers with encapsulation

ABSTRACT

The present invention is a flavoring and an encapsulant surrounding the flavoring. A shaker, similar to a salt shaker, is provided and the encapsulant is inside the shaker. A plurality of shakers can be provided in a single package for sale. The encapsulant can be selected so that it dissolves in saliva. Alternatively, the encapsulant can be selected so that it dissolves when heated. Additionally, the shaker can also include a number of different flavorings, all of which are encapsulated. Salad dressings, syrups, flavorings, seasonings, spices in encapsulated form can be provided in the shaker. Additionally, other means for dispersing the flavoring, such as a spray bottle, can be provided.

STATEMENT OF RELATED CASES

This application claims the benefit of U.S. Provisional PatentApplication No. 60/______, filed on Sep. 3, 2005, the entirety of whichis hereby incorporated by reference into this document.

BACKGROUND OF THE INVENTION

The present invention relates to the application of encapsulatedflavorings to the field of food enhancers.

Traditionally, flavorings are used to enhance the flavors of foodproducts. Examples of common flavorings are salt and pepper. The saltand pepper are commonly contained in shakers that are commonly used indining. The dispensers are easy to use, tend to prevent clogging anddistribute the product evenly. Occasionally, when the cap on a saltshaker fails, it becomes obvious in that the food is ruined. Forexample, if the cap falls off, the food is over seasoned and cannot beingested.

Sugar and artificial sweeteners are also flavorings that are commonlyused. Sugar and artificial sweeteners are usually used in sachets sincethey are primarily designed for used in beverages, where they aredissolved and evenly distributed. In those instances in which sugar isused as a flavoring it is put into a “puffy” shaker to be evenlydistributed over pastry.

Seasonings and flavorings are also used in cooking. Some of them arespread over products, but typically in cooking they tend to disperse andnot change the consistency of the food products.

These flavorings, including seasonings, spices, oils, sweeteners and thelike, have several shortcomings. For example, they typically have alimited shelf life. Also, the flavorings, when applied to food, cannegatively impact the food. For example, when a salad dressing isapplied to a salad, the salad can become wet and unappealing,particularly if the dressing is left on the salad for some time beforethe salad is served. They are also messy to use and not good for travelsituations (fast food, planes etc.)

Accordingly, new and improved flavorings or seasonings are needed.

SUMMARY OF THE INVENTION

The present invention provides a new and improved flavor enhancer. Theflavor enhancer includes a flavoring and an encapsulant surrounding theflavoring. A shaker having the encapsulant inside can also be provided.The shaker preferably has openings through which the encapsulant can beexpelled from the shaker.

In accordance with another aspect of the present invention, a pluralityof shakers is provided in a package. Each of the plurality of shakersenclose an encapsulated flavoring.

The encapsulant preferably is water soluble, e.g., dissolves in saliva.The encapsulant can also dissolve when heated or chewed. It can also bedissolved by acids in the stomach in the case of nutrients or medicinesthat might be added to the flavorings.

The flavoring can be any type of seasoning, spice, flavor or food. Theflavoring can also be a syrup. Further, the flavoring can be a saladdressing. In this instance the encapsulation could include eitherhydrated or dehydrated vinegar, oil and spices. This will also tend toalleviate a problem a “wet” greens” after they are washed, since thedehydrated inside can turn the wetness (if present) into part of thedressing). Alternatively the encapsulated product could be hydrated.

In accordance with another aspect of the present invention, a secondflavoring is provided inside the encapsulant. Thus, in the case when thefirst flavoring is a salad dressing, the second flavoring may be aseasoning.

DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates an encapsulated flavoring inside a shaker inaccordance with one aspect of the present invention.

FIG. 2 illustrates an encapsulate flavoring being dispensed from theshaker onto a salad.

FIGS. 3 and 4 illustrate a package of shakers in accordance with anotheraspect of the present invention.

FIG. 5 illustrates a shaker containing a first encapsulated flavoringand a second encapsulated flavoring in accordance with a further aspectof the present invention.

DESCRIPTION OF A PREFERRED EMBODIMENT

In the present invention a wide variety of flavorings and seasonings areenvisioned to be used in the cooking process or mixed in with regularfoods. In this instance, whether the product is in liquid of solid formbecomes immaterial since the product is encapsulated or microencapsulated and broken down by contact with saliva and/or physicalchewing.

The products can now vary in form to include products that might besomewhat unstable in a normal shaker since they might tend to coagulatedor clump. They might also previously have changed the consistency of thefood, whereas in this case the micro encapsulated casing prevents thisfrom happening.

In today's health conscious world many people eat foods that are naturaland/or somewhat bland. Having fresh fruit, like a banana where it can besprinkled with chocolate encapsulation opens up a whole new world. Thisis particularly true with children's cereals where sugar coating oversupplies the amount of sugar, whereas a better flavor and more sweetnesscan be obtained if the products were microencapsulated.

The encapsulation or micro encapsulation can also be used to combineliquid and spices in a non messy form. As an example, we can produce a“dry” salad dressing that only becomes wet when it is chewed. This istrue of syrup components as well.

These shakers will also have a tremendous advantage in the types ofdispensers that no longer require sealing.

FIG. 1 illustrates an encapsulated flavoring 10 inside a shaker 12 inaccordance with one aspect of the present invention. The encapsulatedflavoring 10 includes a flavoring 14 that is surrounded by anencapsulant 16.

The shaker 12 is similar to a salt or pepper shaker. The shaker 12preferably has a top 18. The top 18 is preferably screwed onto theshaker 12, but can be attached in any number of ways. The top 18 has oneor more openings 20 through which the contents of the shaker 12 can bedispensed. The openings 20 may be covered by a seal 22 to protect thecontents of the shaker 12 during shipping and during the shelf life ofthe product. The seal 22 can be secured to the top 18 by means of asticky glue backing on the seal 22. The seal 22 is typically removed bypulling on the seal.

While the shaker 12 can be similar to a salt or pepper shaker, othermeans of dispersing flavorings can also be used. For example, a bottlewith a sprayer can be used. In this case, the flavored encapsulant isdispersed by means of the sprayer. The flavored encapsulant can also becontained by a bottle with a cap or a squeezable bottle.

The encapsulant 16 can be formed by many different types ofencapsulation processes or micro-encapsulation processes. In accordancewith one aspect of the present invention, the encapsulant 16 preferablydissolves in saliva. Thus, when the encapsulated flavoring 14 and 16 isdispensed onto a food, the flavoring 14 remains within the encapsulant16 until the food and the encapsulated flavoring 14 and 16 is placed insomeone's mouth. In accordance with another aspect of the presentinvention, the encapsulant 14 is water soluble. In accordance with afurther aspect of the present invention, the encapsulant 16 dissolveswhen heat is applied. In this case, the flavoring is applied to a foodto be cooked, for example, to a steak that is ready to be cooked. Asheat is applied, the encapsulant 16 dissolves and the flavoring 14 isreleased into the meat. Additionally, the encapsulant 16 can be brokenby chewing. Various methods of encapsulating flavors are well known inthe art. See, for example, Flavor Encapsulation, S. J. Risch and G. A.Reineccius, ACS Symposium Series 370, Oxford University Press, 1988,which is hereby incorporated by reference in its entirety.

Many different types of flavorings can be encapsulated in accordancewith the present invention. In accordance with the present invention,flavoring refers to all flavorings, seasonings, spices and other foods.Spices include, but are not limited to, allspice, anise, basil, bayleaves, cardamom, cayenne pepper, cilantro, celery seed, chives,cinnamon, cloves, coriander, cumin, curry, dill, fennel, fenugreek,garlic salt/powder, ginger, lemon grass, lemon pepper, lemon zest, mace,marjoram, mint, mustard seeds, nutmeg, oregano, paprika, parsley,rosemary, tarragon, thyme, Italian seasonings, and cinnamon. Seasoningsinclude, but are not limited to, chili seasonings, chili powders, dipseasonings, cheese seasonings sauces, barbecue sauce, hot sauces,ketchup, Worcestershire sauce, soy sauce, seasoned salts, Tabasco sauce,curry powders, and various ethnic blends. The flavorings 14 can also beoils, such as olive oil. Other oil flavors such as pimento, cardamom,cassia, garlic, black pepper, fennel, clove, dillweed, sage, cloveleaves, lemon oil, nutmeg, cinnamon, winter green, peppermint, and baymay be used. Synthetic and natural flavor can also be used. Theseinclude vanilla, lemon oil, orange oil, grapefruit, lime, apple, pear,peach, strawberry, cherry, and the like. The above oils, oleoresin,synthetic and natural flavors may be used individually or in a mixtureas is well known in the art.

FIG. 2 illustrates the flavored encapsulant 10 being dispersed from theshaker 12 by turning the shaker 12 upside down and shaking. The flavoredencapsulant 10 is directed toward a salad 30 on a plate 32. The flavoredencapsulant 10 preferably remains intact on the salad 30. Once the salad30 and the encapsulant 10 are placed in someone's mouth, the encapsulant10 dissolves and the flavoring 14 is released. The shaker 12 can also beused to apply flavorings to foods to be cooked. In this case, theencapsulant 10 preferably dissolves when heat is applied to cook thefood.

FIG. 3 illustrates a package of shakers 40 in accordance with anotheraspect of the present invention. The package includes a plurality ofshakers 42 to 44. Each of the shakers 42 to 44 contains an encapsulatedflavoring 46 to 48, respectively. The shakers 42 to 44 are preferablystored in a base 50. The base 50 can be made of cardboard or othermaterial capable of holding the shakers 42 to 44. A plastic wrap 52covers the shakers 42 to 44 and the base 50. The package of shakers 40can be offered for sale to consumers at a grocery store or the like.

The encapsulated flavoring 46 in the first shaker 42 can enclosed thesame flavoring as the encapsulated flavoring 47 in the second shaker 43encloses. Similarly, the encapsulated flavoring 46 in the first shaker42 can enclose the same flavoring as the encapsulated flavoring 48 inthe third shaker 44 encloses. Alternatively, the flavorings enclosed inthe first shaker 42, the second shaker 43 and the third shaker 44 canall be different. In this case, a variety pack of encapsulatedflavorings can be offered.

FIG. 4 illustrates a top view of the package 40 of shakers 42 to 44.Each of the shakers 42 to 44 has a bottom portion 60 to 62,respectively, and a top 64 to 66, respectively. Each of the tops 64 to66 is sealed with a seal 68 to 70, respectively. The shakers 42 to 44sit in the base 50.

FIG. 5 illustrates another aspect of the present invention. The shaker12 has a first plurality of flavored encapsulants 70 and a secondplurality of encapsulants 72. A first flavor 74 is encapsulated by thefirst plurality of encapsulants 70 and a second flavor 76 isencapsulated by the second plurality of encapsulants 72. This can beformed by first encapsulating the first flavor 74, then encapsulatingthe second flavor 76 and then mixing to obtain the contents of theshaker illustrated in FIG. 5. Further, more encapsulated flavors can beadded to the shaker 12. Thus, for example, a third, fourth, etc,encapsulated flavor can be added.

A salad dressing can be provided as a flavoring 14 in the shaker 12 ofFIG. 1. Alternatively, an oil can be provided as the first flavoring 74and a vinegar 76 can be provided as the second flavoring 76 in theshaker 12 of FIG. 5. Other seasonings can be provided in encapsulatedform, as previously discussed.

In an alternate embodiment of the present invention, the first flavoring74 and the second flavoring 76 can be mixed and the mixture encapsulatedby the encapsulants.

Although the invention herein has been described with reference toparticular embodiments, it is to be understood that these embodimentsare merely illustrative of the principles and applications of thepresent invention. It is therefore to be understood that numerousmodifications may be made to the illustrative embodiments and that otherarrangements may be devised without departing from the spirit and scopeof the present invention as defined by the following claims.

1. A system for flavor enhancing, comprising: a first flavoring; aplurality of encapsulants enclosing the first flavoring; and a shaker,the plurality of encapsulants being inside the shaker, the shaker havinga top with an opening through which the plurality of encapsulants canfit.
 2. The system as claimed in claim 1, further comprising a seal forthe top of the shaker.
 3. The system as claimed in claim 1, comprising aplurality of shakers in a package, each of the plurality of shakerscontaining a second plurality of encapsulants that enclose a secondflavoring.
 4. The system as claimed in claim 3, wherein the firstflavoring is the same as the second flavoring.
 5. The system as claimedin claim 3, wherein the first flavoring is different than the secondflavoring.
 6. The system as claimed in claim 1, wherein the encapsulantdissolves in saliva.
 7. The system as claimed in claim 1, wherein theencapsulant is water soluble.
 8. The system as claimed in claim 1,wherein the encapsulant dissolves when heated.
 9. The system as claimedin claim 1, wherein the encapsulant is broken done by chewing.
 10. Thesystem as claimed in claim 1, wherein the encapsulant is broken down bystomach acid.
 11. The system as claimed in claim 1, wherein the firstflavoring is selected from the group consisting of allspice, anise,basil, bay leaves, cardamom, cayenne pepper, cilantro, celery seed,chives, cinnamon, cloves, coriander, cumin, curry, dill, fennel,fenugreek, garlic Salt/Powder, ginger, lemon grass, lemon pepper, lemonzest, mace, marjoram, mint, mustard seeds, nutmeg, oregano, paprika,parsley, rosemary, tarragon, thyme, Italian seasonings, and cinnamon.12. The system as claimed in claim 1, wherein the second flavoring isselected from the group consisting of chili seasonings, chili powders,dip seasonings, cheese seasonings sauces, barbecue sauce, hot sauces,ketchup, Worcestershire sauce, soy sauce, seasoned salts, Tabasco sauce,curry powders, oils, olive oils, pimento, cardamom, cassia, garlic,black pepper, fennel, clove, dillweed, sage, clove leaves, lemon oil,nutmeg, cinnamon, winter green, peppermint, bay, synthetic flavors,vanilla, lemon oil, orange oil, grapefruit, lime, apple, pear, peach,strawberry, and cherry.
 13. The system as claimed in claim 1, whereinthe first flavoring is a salad dressing.
 14. The system as claimed inclaim 1, wherein the first flavoring is syrup.
 15. The system as claimedin claim 1, comprising a second flavoring and a second plurality ofencapsulates that enclose a second flavoring.
 16. The system as claimedin claim 13, wherein the first flavor is different than the secondflavoring.
 17. The system as claimed in claim 1 1, wherein theencapsulant dissolves in saliva.
 18. A package of flavor enhancers,comprising: a plurality of shakers; and each of the plurality of shakerscontaining an encapsulated flavoring.
 19. The package of flavorenhancers as claimed in claim 18, wherein each of the plurality ofshakers has a top with an opening through which the encapsulatedflavoring can fit and a seal for covering the opening in the top. 20.The package of flavor enhancers as claimed in claim 19, comprising anenclosure around the plurality of shakers.
 21. The package of flavorenhancers as claimed in claim 20, comprising a base holding theplurality of shakers.
 22. The package of flavor enhancers as claimed inclaim 19, wherein each of the plurality of shakers contains a differentflavoring.
 23. A salad dressing, comprising: an encapsulated oil; and anencapsulated vinegar.
 24. The salad dressing as claimed in claim 23,comprising a bottle containing the encapsulated oil and the encapsulatedvinegar.
 25. The salad dressing as claimed in claim 23, comprising anencapsulated seasoning.
 26. The salad dressing as claimed in claim 25,comprising a shaker containing the encapsulated oil, the encapsulatedvinegar and the encapsulated seasoning.
 27. The salad dressing asclaimed in claim 23, wherein the salad dressing is applied to a salad indry form.